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2 ripe, Fresh California Avocados, peeled, seeded and diced

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1/4 cup freshly squeezed lime juice

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1/4 cup sour cream

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1 serrano pepper, very finely diced, seeds optional

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As needed Kosher salt, to taste

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As needed Pepper, to taste

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1/2 head green cabbage, thinly shredded

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1 Ruby Red grapefruit, cut into supremes*

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2 Tbsp. ground ancho chile

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1 tsp. ground cumin

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1 tsp. freshly ground black pepper

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3 tsp. sea salt

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2 1/2 lb. chicken, cut into 8 pieces

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1/2 cup balsamic vinegar

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1/4 cup agave

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1 Tbsp. molasses

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4 grinds fresh pepper

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Cabbage, Grapefruit and California Avocado Salad (see make-ahead recipe above)

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.